Molleaux au Chocolat

Name: Molleaux au Chocolat
Yield: Makes 8-10 cakes
Ingredients: 15 g (½ oz) cocoa nibs; 75 g (2½ oz/⅓ cup) caster (superfine) sugar; 100 g (3½ oz) whole eggs (about 2 eggs); 100 g (3½ oz) fine dark (bittersweet) chocolate (63% cocoa solids), roughly chopped; 100 g (3½ oz/1 stick) unsalted butter; 3 g (½ tsp) baking powder; 100 g (3½ oz) fine dark (bittersweet) chocolate (63% cocoa solids), roughly chopped; 85 g (3 oz/generous ½ cup) plain (all-purpose) flour, sifted

Preparation info

Makes
8-10
cakes

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This is a moist and tender chocolate cake, which is a dessert in its own right. It is also great served with fresh raspberries or cherries.

Ingredients

85 g (3 oz/generous ½ cup) plain (all-purpose) flour, sifted
3

Dessert
Vegetarian
Cake

Method

Preheat the oven to 180°C (350°F/ Gas 4). Line 8-10 of the holes in two silicone 6-hole muffin moulds with 12cm (5 inch) square of parchment paper.
Sift the flour and baking powder into a bowl. Melt the chocolate over a bain-marie (water bath) to 45°C

Ingredients

Method

Photos